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Crispy Chicken Tacos with Garlic Lime Sauce

Three crispy chicken tacos filled with crunchy chicken, shredded cabbage, and drizzled with garlic lime sauce.
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Follow this recipe to make flavorful, crispy chicken tacos topped with a bright, zesty garlic lime sauce.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup vegetable oil (for pan-frying)
  • 12 small corn or flour tortillas
  • For the Garlic Lime Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 cloves garlic, minced
  • Juice of 2 limes (about 1/4 cup)
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon salt
  • For Assembly/Toppings:
  • 1 cup shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and cayenne. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely. Place coated chicken on a plate.
  3. Make the Garlic Lime Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, cilantro, and salt until smooth. Set aside.
  4. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a paper towel-lined plate to drain excess oil.
  5. Warm the tortillas: Heat tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
  6. Assemble the tacos: Place a portion of crispy chicken onto each warm tortilla. Top with shredded cabbage and a sprinkle of fresh cilantro. Drizzle generously with the Garlic Lime Sauce. Serve immediately with lime wedges.

Notes

  • For extra crispy chicken, you can air fry the coated pieces at 400°F for 10 to 12 minutes, flipping halfway through.
  • If you prefer a tangier sauce, increase the lime juice by one teaspoon.
  • Use corn tortillas for a more traditional flavor profile.

Nutrition

Find it online: https://epicureempire.com/crispy-chicken-tacos-with-garlic-lime-sauce/